Results 1 to 10 of about 3,893 (166)

Survival of influenza virus H1N1 and murine norovirus in raw milk cheeses. [PDF]

Appl Environ Microbiol
The spillover of highly pathogenic avian influenza (HPAI) to dairy cattle and its presence at high titers in raw milk has created a concern that consumption of dairy products made from unpasteurized milk could result in human exposure.
Blondin-Brosseau M, Zhang W, Gravel C, Harlow J, Li X, Nasheri N.   +5 more
europepmc   +2 more sources

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

Foods
The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons.
Irene Martín Tornero, Sonia Ventanas, Juan José Córdoba Ramos   +2 more
exaly   +3 more sources

CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION [PDF]

Техника и технология пищевых производств, 2015
World nutritional science recognizes cheese as a nutritious, biologically wholesome, an easily digestible product. It is an indispensable and essential component of the human diet. In recent years the market of cheeses has changed.
Ostroumov L.A., Smirnova I.A., Zakharova L.M.   +2 more
doaj   +1 more source

Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life [PDF]

Macedonian Veterinary Review, 2016
Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf ...
Josip Vrdoljak, Vesna Dobranić, Ivana Filipović, Nevijo Zdolec   +3 more
doaj   +1 more source

Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

Пищевые системы, 2022
A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”.
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +4 more
doaj   +1 more source

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Foods, 2022
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and ...
Irene Martín, Alicia Rodríguez, Carmen García, Juan J. Córdoba   +3 more
doaj   +1 more source

Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses

NFS Journal, 2020
This study investigated the coagulation properties of camel milk (CM) and bovine milk (BM) and the resulting soft unripened cheeses obtained by treatment with chymosin (1000 IMCU/ML milk) or citric acid or acetic acid (30% acid/L milk).
Mustapha Mbye, Bhawna Sobti, Mariam Khamis Al Nuami, Yamna Al Shamsi, Latifa Al Khateri, Reyam Al Saedi, Maitha Saeed, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin   +9 more
doaj   +1 more source

Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese

Acta Universitatis Sapientiae: Alimentaria, 2021
Camembert-type cheeses are surface mould-ripened soft cheeses obtained with Penicillium camemberti. Soft cheeses are more frequently associa ted with foodborne disease outbreaks than hard and semi-hard cheeses.
György É., Laslo É., Onodi I.
doaj   +1 more source

RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS

Современная наука и инновации, 2022
Due to the high content of fats, moisture and fairly intense breakdown of proteins, soft cheeses have a creamy or curdled consistency. The production of such cheeses with the use of various vegetable additives allows you to make the product more piquant ...
A. V. Borisova, E. S. Komarova, D. A. Belyakov, C. A. Myshova, A. V. Sergeeva   +4 more
doaj   +1 more source

Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

Пищевые системы, 2022
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source